Sheet Pan Veggies

April 11, 2018

I’m being completely honest when I say, I have never been more in love with a veggie dish. It quick to prepare, and it is SO STINKIN GOOD! (And you feel amazingly healthy while eating them, which makes you feel better if you happen to eat a bunch of junk food earlier…)

You’ll notice there are no real specific amounts listed for the veggies, and that’s a beautiful part of this recipe. You can customize it to whatever your family likes. If your family loves the carrots, but hates the cauliflower, then double the amount of carrots and ditch the cauliflower altogether 🙂

Preheat your oven to 450 degrees.

Chop the veggies nice and thin so they will cook evenly. Especially carrots, or if you choose any other root veggie–like sweet potatoes (which are also very yummy), or red potatoes, or those adorable little tiny potatoes. Either way, place each veggie as you cut it onto the sheet pan to see when you have enough to fill the pan.

Be sure not to cram them–they need spacing to carmelize!

After you’ve got them all chopped up, put your veggies in a bowl, and drizzle roughly 2 tablespoons of olive oil over them. Now it’s time to get HANDSY 😉

Gently mix the veggies with your hands (or spoon them if you’re into that), until all of the veggies are evenly coated with the olive oil.

Spread the oiled veggies evenly into your sheet pan, and then give then salt and pepper them. You’ll want a nice and even amount on everything (don’t suffocate the poor things with the salt and pepper, but don’t be shy either. Just make sure that each piece gets it’s fair share.)

Pop those puppies into the oven (450 degrees) for twenty five minutes, or until they are nice and caramelized on the edges. And SNAP! You’ve got the perfect side for your dinner tonight, or just a beautifully delicious snack to keep you company 🙂 ENJOY!!